February

Rich chocolate muffins

 

Ginger Chelsea buns

Dripping with sharp lemon icing, these chewy, fruit-studded ginger Chelsea buns will introduce your customers to one of the more unusual grain varieties in Britain.

Old-style crusty loaf

 

Multiseed brown bread

This is a very earthy, crunchy but simple bread using multigrain seeds. It will appeal to the health-conscious customer or anyone looking for a wholesome nutritious loaf.

Fruit bagel bar

 

Figgy brack

 

Bacon slice

 

Light chocolate gateaux

 

Poppy seed stars

With their unusual shape and pretty design, these will draw customers to the bakery counter, especially if they are displayed next to other breadsticks and rolls. They are perfect at Christmas.

Teal’s handy hygiene

Teal (Birmingham) supplies a range of hot water handwash units that require no water supply or drainage and that can be used anywhere with a mains electricity supply. Portable versions for use in vehicles are also available.

Cool evaporator

Alfa Laval’s (Aberdeen) AlfaVap evaporator is said to increase production and run at higher concentrations than many older plate evaporators.

CF system keeps an eye on quality control

CF Controls (Avonmouth, Bristol) has deve-loped a system for checking the colour and height of products including buns, biscuits, cakes, pizza bases and bread.

Potato Baker for the perfect jacket

Jacket potatoes are popular in the takeaway market, and Rational (Luton, Beds) says its Potato Baker accessory for its SelfCooking Center means food outlets can produce perfect potatoes in less time than traditional potato ovens.

Krohne’s Optimass goes with the flowrate

Three Optimass Coriolis flow-meters from Krohne (Wellingborough, Northants) have been installed by specialist chocolate manufacturer Classic Couverture.

Nisbets caters for complete

Nisbets’ (Bristol) selection of next-day catering equipment includes a new planetary mixer, a range of stainless steel prep tables and three sizes of Bistro aprons.

A mould system that’s to die for

The addition of a co-extrusion system to new or existing single or twin-screw lines can help new product development, according to APV Baker (Peterborough).

Show-off display units

Valera (West Thurrock, Essex) is sole UK distributor for Sanyo’s Professional EMC 2001 microwave oven. The oven has a 1.9kW power output for fast cooking and a large 37-litre cavity space – the EMC 2001’s dimensions mean it can take tall jugs and containers. It is made in stainless steel, with a sealed-in ceramic base plate, ensuring durability and easy cleaning.

Belt system manages the cold

A new plastic conveyor belt has been added to Starfrost’s (York) freezing and chilling equipment range. Sourced from supply partner Ashworth, the belt has an all-plastic contact surface to give good product release and easy hygiene. It is suitable for spiral and straight

Turbo oven cooks 12 times faster

Servequip (Croydon, Surrey) says its TurboChef Tornado cooks up to 12 times faster than conventional ovens. This is thanks to the combination of its high-speed impinged hot air, dual microwaves and infrared heating element.

Salva’s Kwik-co reproduces deck-oven crusty quality in a bake-off

A bake-off oven designed to bake bread normally produced in a deck oven is being marketed by JBS Master Baker (Market Deeping, Peterborough).

Sole power in Polin’s versatile baking oven

European bakery machinery manufacturer Polin (Farnham, Surrey) says it produces almost every type of oven, from small bake-off units to comprehensive tunnel oven installations.

Multi-tasking Micro

The Mondial Forni Micro Oven, available from Eurobake (Bolton, Lancs), is designed for baking bread, pastry, pizza and snacks within the retail bakery environment. The oven features 99 baking programmes, each with nine possible differentiated baking phases. Automatic weekly programmable operation, for one or two ignitions a day, makes the oven easy to use.

Brains behind a boulangerie

Cathal O’Connor, MD of Amandine (Dungarvan, Waterford) has invested in a rack oven from Double D Food Engineering. Double D’s Revorack Ovens bake 25 racks of French confectionery a week.

Rational’s Center makes oven-baking foolproof

Rational (Luton, Beds) claims perfect bake-off results are easier than ever with its SelfCooking Center. The user selects the food to be baked and pushes a button; the oven selects the programme and controls the bake-off climate.

Cookie demand hots up

Nestlé FoodServices’ (Croydon, Surrey) warm-and-serve Bakery Cookies have been joined by two limited-edition flavours – Sticky Toffee and Oatmeal & Raisin.
Tony Phillips is past president of the NAMB and is (allegedly) retired from running Janes Pantry with 10 shops in Gloucestershire
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A simple country baker

How often we are given so-called facts, which are often nothing more than guesses or wishful thinking. For example, some film star was quoted in the newspaper the other day. She said: “I was voted the sexiest woman in the world.” But by whom?
in the classroom, working with chocolate;
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School Report

Sunday
Alex Waugh, director general, NABIM
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Counting the costs

Grain markets are currently in a relatively benign mood. Looking forward to a new crop, however, an increase in both the basic wheat and bread wheat prices can be expected.
David Smith, chief executive
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Now the report, next the politics

The All-Party Small Shops Group report, called High Street Britain 2015, was published last week, accompanied by a great deal of media interest. Over 100 journalists, including two from the USA, asked for copies.

Ginsters looks to ‘healthier’ options

Ginsters is adding a new deep-fill “less than 350 calories” Chicken Tikka sandwich to its healthier-eating sandwich range.
Stephen Ville, MD
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Bread Roll Company rolls out specialities

The Bread Roll Company has launched its first new product after winning £20,000 of Home Grown Cereals Authority Enterprise (HGCA) funding last year.

In Brief

- British Baker is taking a stand at the Food & Bake exhibitiona at Birmingham's NEC on March 19 to 22. Come and see us on stall P70 in hall 7.

Degree course for Irish National Bakery School

The Irish National Bakery School is finalising details of a new degree course for the next academic year, writes Ann Marie Foley.

Pret A Manger questions suppliers over food miles

Sandwich chain Pret A Manger says it is looking at the environmental impact of food miles on its products.

RHM focuses on seeded breads rather than GI

RHM bread bakeries is evalua-ting the Glycaemic Index diet system and any weight management benefits it offers, but has so far decided against promoting it.

Positive profit for Irish group

The Irish Jacob Fruitfield Group has reported profit of E4.4 million and sales of E42m in its first five months, writes Ann Marie Foley.

Strong line-up for BSB event

BAKERY industry giants are lined up to address the British Society of Baking’s (BSB) two–day “Golden Jubilee” Spring Conference, taking place, mornings only, at the Food & Bake 2006 exhibition in Birmingham.

Brace’s changes bread’s identity

Welsh bakery Brace’s is to drop its ‘Brace’s...Bread for all Seasons’ slogan and launch the tag line ‘Where Premium Quality is the Standard’, as part of a tranche of marketing activity.

Greggs worker guilty in cancer hoax

A GREGGS bakery worker has been given a nine-month suspended prison sentence after conning colleagues and her employers out of £2,400 by pretending to have terminal cancer.

New Rathbones’ administrators in power struggle

A BIZARRE power struggle is taking place between the administrators of Harvestime (2005) and the administrators of New Rathbones.

Bread prices up as much as 13% as energy costs rise

Supermarket bread prices have risen by as much as 10p for an 800g loaf over the last month, as bakery suppliers head off increased energy costs.

Diary

FEBRUARY

Diary

FEBRUARY

Coffee with added spice

Food Design (Harrogate, Yorks) is celebrating European success after securing an order to supply a new product to spice up coffee in Italy.

Coffee with added spice

Food Design (Harrogate, Yorks) is celebrating European success after securing an order to supply a new product to spice up coffee in Italy.

Sleeve spreads the message

BCP Fluted Packaging (Blackburn, Lancs) has an advertising drinks sleeve, which ensures a company’s brand is visible, while protecting hands from heat.

Aberna revamps La Pavoni range

Equipment supplier Aberna (Ash Vale, Surrey) says it has improved its range of La Pavoni coffee machines. The Hotel range, based on Aberna’s Bar machines, are more compact, it says.

The ice is right, says Hubbard

Hubbard Ice Systems (Ipswich, Suffolk) offers a choice of ice and water systems, from simple bottle coolers to advanced ‘magic eye’ hands-free ice and water dispensers.

Add a drop of Belgian chocolate to your hot milk

The Italian Beverage Company (IBC) (Borehamwood, Herts) has launched DROPissimo – a Belgian chocolate drop for blending with milk to make hot chocolate.

Nisbets Next Day Catering Equipment

Nisbets Next Day Catering Equipment’s (Bristol) soup kettle is finished in black, with a hinged stainless steel lid for simplicity of service. It has a 10-litre capacity and features an easy-to-clean, removable inner pot, as well as a variable simmer thermostat.

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